YOUR SOLIN GENERATED RECIPE
Creamy Egg Yolk Pasta with Crispy Lean Bacon and Fresh Spinach
Enjoy a luscious yet balanced dish featuring al dente whole wheat pasta enveloped in a creamy egg yolk sauce, accented by the crisp savor of lean bacon and the fresh, vibrant flavor of spinach. This recipe provides a satisfying blend of rich textures and flavors, making it an ideal meal for any time of day.
INGREDIENTS
2 ounces Whole Wheat Pasta
3 large Egg Yolks
1 large Whole Egg
2 slices Lean Bacon
1 cup Fresh Spinach
1 teaspoon Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water.
In a small bowl, whisk together the egg yolks and whole egg. Season lightly with salt and pepper.
Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Crumble the lean bacon into the pan and cook until it becomes crispy. Remove the bacon pieces and set aside, leaving the rendered fat in the pan.
Lower the heat and add the cooked pasta to the pan. Stir in the egg mixture and a splash of reserved pasta water, tossing quickly to create a creamy sauce without scrambling the eggs.
Fold in the fresh spinach and crispy bacon, allowing the spinach to wilt slightly from the residual heat.
Adjust seasoning with salt and pepper as needed and serve immediately.